Real Recipes From Real Home Cooks ®

pressure cooker meatball subs (open faced)

(2 ratings)
Recipe by
Jeanette Lewis
Philadelphia, PA

This is a tweaked recipe, from a family member. My family loves these, they are tasty, quick and delish!!! They are opened faced and very yummy!!

(2 ratings)
yield 6 serving(s)
prep time 15 Min
cook time 10 Min

Ingredients For pressure cooker meatball subs (open faced)

  • 1 lb
    ground beef
  • 1 lg
  • 1 sm
    onion, peeled and diced
  • 1/2 c
    bread crumbs
  • 2 Tbsp
    parmigiano-reggiano, grated
  • 1 Tbsp
    italian seasoning
  • 1 tsp
    garlic powder
  • 1 pinch
    or to taste dried red pepper flakes
  • sea salt to taste
  • black ground pepper to taste
  • 1 tsp
  • 1 jar
    24=28 ounce jar of pasta sauce (i use marinara sauce)
  • 3
    hoagie rolls cut longways in half (top separated from the bottom)
  • 3 Tbsp
    extra virgin olive oil
  • 1 c
    grated mozzarella cheese
  • 1
    sweet onion (optional) sliced
  • 1
    green pepper (optional) sliced
  • 1
    red pepper (optional) sliced

How To Make pressure cooker meatball subs (open faced)

  • 1
    Mix the ground beef, egg, onion, Parm-Reg cheese, bread crumbs, Italian seasoning, Red pepper flakes, salt, pepper, garlic powder together well. Form into 12 even sized meatballs. Place in the pressure cooker. Add optional sweet onion and green pepper if using.
  • 2
    Combine the pasta sauce and sugar and pour over the meatballs in the pressure cooker. place the lid on the pressure cooker and cook on low pressure for 8 minutes. Allow pressure to release naturally (or release pressure, please be careful when manually releasing pressure as it will spray out hot liquid!) Remove the lid after pressure is released, skim the sauce for fat and discard.
  • 3
    Split the buns in half long ways (so cut them in half as you would if making a sandwhich, but split them all the way through). Lay the buns on a boiling pan and brush with oil. Place under the broiler until lightly toasted.
  • 4
    Remove buns from the broiler and spread 2 tablespoon of sauce on each of the toasted buns. Cut the meatballs in half and place 4 halved meatballs on the bun cut side down. Top with mozzarella cheese and return it to the broiler. Broil until the cheese is melted and bubbly. We pour the remaining sauce into the bowl and use it for dipping or adding to sandwiches. If using optional sweet onion and pepper, remove from the cooker and place in a bowl with the sauce. Serve with a salad or fries!!! Enjoy!!

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